A spicy, hearty stew to keep you warm on a chilly fall day! Low in fat and high in protein, this stew is perfect to make ahead for an easy lunch or dinner. Serve with pita bread or rice.
Ingredients
2 tablespoon olive oil
5 cloves garlic
1 red onion
1 roasted red pepper
1 tablespoon cumin
3 teaspoons za'atar
1 teaspoon red pepper flakes (optional)
1 teaspoon paprika
2 tablespoons tomato paste
3 cups water
2 15 oz cans of chickpeas, drained and rinsed
2 bay leaves
salt and black pepper to taste
Garnish: pita bread, vegan yogurt, Italian parsley, and fresh cherry tomatoes
Instructions
Heat the olive oil in a heavy bottomed stock pot. Add the garlic and onions to a the pot and sauté until translucent. Add the roasted red pepper and sauté 2-3 more minutes. Add the chickpeas and sauté until just they start turning golden. Add the cumin, za'atar, red pepper flakes, paprika and tomato paste. Sauté for 2-3 more minutes to allow the spices to open up. Add the water and bay leaves. Stir well. Turn up the heat and bring to a boil. Turn the heat down and simmer for about 30 minutes. Season to taste with sea salt and black pepper. If desired mash some of the chickpeas with a potato masher to thicken up the stew.
Serve with pita bread, vegan yogurt, Italian parsley and fresh cherry tomato
Recipe by Plant Craft at https://www.rachelcarr.com/spicy-chickpea-stew/